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Simple Ancho Smoked Pork | Kita Roberts GirlCarnivore.com

Simple Ancho Smoked Pork


  • 1 5 to 7 lbs pork shoulder
  • ½ teas ancho pepper
  • ½ onion granulated garlic powder
  • ½ teas onion powder
  • 3 tbs brown sugar
  • 1 teas salt
  • 1 teas pepper
  • 8 oz pineapple juice for spritzing
  • 1 cup barbecue sauce
  • ½ cup maple syrup


  • Build a fire in your smoker to run at about 225 degrees. Soak your wood chips and get every set and ready to go for smoking this bad mamajama.
  • Rinse the pork and pat it dry. Mix the pepper, garlic powder, onion, brown sugar, salt and pepper in a bowl. Heavily coat the pork with the spice mix and allow to rest for about 15 minutes.
  • Place in the slow cooker and allow the pork to cook through, 7 to 9 hours.
  • Spritz the pork every 30 minutes with pineapple juice.
  • Prep an aluminum pan to hold the pork should. Transfer the pork shoulder to the pan. Mix the barbecue sauce and maple syrup in a bowl and brush all over the pork. Cover with foil and place back in the smoker for another hour or two to finish off. Pork will fall of the bone and shred easily with a fork when ready to serve.